Williams-Sonoma Sherman Oaks Cooking Demo Recipes 09/08/2018
1 cup of blueberries
3-5 spinach leaves
Cut the peaches in halves and remove seeds.
In a blender, combine all ingredients, cover and process all ingredients until smooth. Serve!
1 1/2 cups of garbanzo flour
1/4 cup of grounded flax seeds
1 tablespoon salt
1 tablespoon onion powder
2 cups of water
In mixer, combine all the dry ingredients. Add the water in increments while stirring. Heat a skillet on medium. Lightly coat the skillet with grape-seed oil. Using a 1/2 measuring cup, scoop the batter and pour into skillet. Cook for 2 minutes for each side. Do not focus on the shape! Allow it to form its shape!
Roasted Red Pepper Hummus
2 cups of cooked garbanzo beans
2 red bell peppers, sliced
1 tablespoon salt
2 tablespoons smoked paprika
Preheat over to 375. Cut the red bell peppers in slices. Bake in a lightly oiled pan for about 20 minutes.
In a food processor, add the beans, sliced peppers, seasonings and process until smooth and creamy.
2-3 cups cooked chickpeas
1 onion, diced
1 teaspoon of salt
1 tablespoon of smoked paprika
Sautee the onions until translucent. Stir in the chickpeas. Add seasonings. Mix well.
Making the chickpeas pizza. Spread the hummus on the tortillas. Add the smoked chickpeas on top. Garnish with herbs.
4 cups of fresh spinach
2 large mangos, peeled and sliced
1/2 cup walnuts
In salad bowl, combine the ingredients.
Quinoa and Vegetable Stir Fry
2 cups quinoa, rinsed
4 cups water
1 onion, peeled, diced
1 bunch green onions, diced
brown mushrooms, sliced
2 cups miniature colorful peppers, cut
2 tablespoons of grape-seed oil
In a medium pot add the water and bring to a boil. Add quinoa, reduce heat and cover. Cook for about ten minutes. Drain and set aside.
Heat a slightly oiled saucepan on medium heat. Add the vegetables and cook for about 8-10 minutes. Stirring occasionally. Add the quinoa in increments to vegetables. Add the grape-seed oil, desire seasonings and stir well. Serve.